Navy Fruit Cake

A scrumptious cake, guaranteed to tempt even the strongest willed slimmer, Navy Fruit Cake combines mixed fruit with honey and rich dark rum.

10-

3 lb. mixed dried fruit

4 oz.

1/2§ cup glace cherries

8 fl. oz. dark rum

8 oz. plus

1 teaspoon butter

8 oz. cups soft brown sugar

5 eggs, separated

8 oz. flour, sifted

5 fl. oz. clear honey

In a large mixing bowl, soak the dried fruit and glace cherries in the rum. Set aside.

Preheat the oven to warm 325 °F (Gas Mark 3, 170°C). With the teaspoon of butter, grease a round, deep, loose-bottomed 10 -inch cake tin and line it with greaseproof or waxed paper. Set aside.

In a large mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy. Add the egg yolks, one at a time, beating well between each addi-tion. Beat in a spoonful of flour with each egg yolk. Fold in the remaining flour.

Add the mixed fruit and glace cherries, with the rum, to the mixture and blend well. Stir in the honey. Mix the ingredients together thoroughly.

In a medium-sized mixing bowl beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a metal spoon fold the egg whites into the flour and fruit mixture.

Spoon the cake mixture into the cake tin and place it in the centre of the oven. Bake for 2 to 2h hours or until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven and turn it out on to a wire rack to cool completely before serving.

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